Adobo, the national dish of the Philippines, made with Field Roast Smoked Tomato, vegetables and served over mixed brown and red rice.
9 oz Smoked Tomato Field Roast, large diced
½ cup Vegetable oil
¼ lb Yellow onion, large dice
4 tsp Garlic, minced
2 oz Carrots, sliced
2 oz Mushrooms, quartered
2 cup Vegetable stock or equivalent base
2 TBS Cider vinegar
2 TBS Soy sauce
1 TBS Sugar
1 Bay leaf
¼ tsp Black pepper
¼ tsp Annatto powder
¼ tsp Pickling spice
2 TBS Cornstarch
¼ cup Water
2 stems Green onion, for garnish
In 1 TBS oil, sauté Smoked Tomato until brown. Remove from pan.
In 1 TBS oil, sauté carrots and mushrooms. Remove from pan.
In 1 TBS oil, sauté onions and garlic until brown. Add stock, vinegar, soy sauce, sugar, spices and bring to boil. Simmer for 10 minutes.
Mix cornstarch and cold water. Add to hot stock, bring back to simmer and adjust. Add Smoked Tomato Field Roast, carrots and mushrooms.
Bring to simmer and serve over rice. Garnish with chopped green onions.